Boxed cake mix comes in handy for more things than just making cupcakes for a last minute party. Cake mix can also be used as the base of bars (such as the ones I posted yesterday), as an ingredient in pies, frosting, ice cream, and most popularly on my blog in different kinds of cake batter dips.
To use this homemade mix, I measured out 18.25 oz (about 2-1/2 cups) to use in place of a box of yellow cake mix indicated in yesterday’s bar recipe. And it worked great! Although I haven’t tried making an actual cake with it yet, at least I know it can work for recipes that call for it as one of their ingredients. I constantly have half-used boxes of cake mix from the creations that pop up in my kitchen.
This would likely also work to make gluten-free cake mixes since I know they make gluten-free all-purpose flour and cake flour. Just be sure to add some xanthan gum. To take it a step further, if you could find a lactose-free nonfat dry milk powder you could even make a lactose-free cake mix (using margarine instead of butter of course).
HOMEMADE YELLOW CAKE MIX
Makes 5 cups mix (equal to about 2 boxes of store bought mix)
2 cups granulated sugar
1-1/2 cups all-purpose flour
1-1/2 cups cake flour
1/2 cup nonfat dry milk powder
1 Tbsp baking powder
1 tsp salt
1 cup unsalted butter, cut in 1/2-inch cubes and cold
1 Tbsp vanilla extract
- In the bowl of a food processor, combine the sugar, both flours, milk powder, baking powder and salt. Process for 15 seconds. Add the pieces of butter and lightly toss with a fork so they are coated with the flour mixture. Sprinkle the vanilla over the top. Pulse until the mixture is fine and crumbly, about 10 one-second pulses. Use immediately or store in an airtight bag or container in the freezer for up to 2 months.
Note: For instructions on how to make an actual cake with this mix, please visit Mel’s Kitchen Cafe.
Source: Brown Eyed Baker
I hope everyone is having a great Labor Day weekend! I’m having a fun time catching up with my now 5 month old nephew in Boston and rejoicing in the start of college football season. I am a little traveling gnome, because I was only home 12 hours before being whisked away again. When I get back I’ll only be home about 3 days before heading out once more for a wedding in Nashville, and then a conference in San Francisco. Wee!
Today marks another 2nd of the month which means another Culinary.net post! Check out this easy root beer brownies I made for you HERE.
ROOT BEER CAKE BROWNIES
One year ago: Biscoff Cheesecake Ice Cream
It’s very exciting to have Carla from Chocolate Moosey guest posting for me today! She is an awesome person as a whole, and one part involves fabulous recipe creations. I have had her Funfetti Cheesecake on my to-do list for far too long, but with other recipes of hers such as Cheesecake-Stuffed Peaches and Strawberry S’mores Tart it’s hard to keep up. And now today she is sharing a combination of flavors that is close to both of our hearts. If you don’t know what I am talking about, you obviously don’t pay much attention .
One year ago: Feta Stuffed Pesto Turkey Burgers
Thank you, Erin, for asking me to guest post! For those of you not familiar with my blog, I’m a self-taught home baker with a from-scratch philosophy. I’ve been following The Spiffy Cookie for quite some time. In fact, the first time I came across this blog, Erin had a link to a Pinterest board dedicated to chocolate and peanut butter. I knew we would be great friends after that! Then last week, she did a chocolate and peanut butter round-up. How could I not bake Erin something with that perfect combination? And what better way to celebrate such a winning combination than with Chocolate Peanut Butter Cup Texas Sheet Cake!
Most of you probably recognize a sheet cake from most potlucks and get-togethers. It is a single-layer rectangular cake (usually 13×9) that is baked and served directly from the pan. Because it is served straight from the pan, you only need to frost the top, It also makes the perfect traveling companion and can be baked at a moment’s notice. Most companies now make pans with travel lids, so you don’t even have to fuss with foil or plastic wrap (I hate plastic wrap – so annoying).
So what makes it a Texas sheet cake? Nobody really knows if this cake truly came from Texas. Some sources say it’s really named after Texas’ friendly hospitality since this cake is meant to be shared. I know most Texas sheet cakes I ate growing up had a coconut-pecan frosting on top. Why not mimic it after one of my favorites – the peanut butter cup?
This cake stays very moist, even after a few days. I saved a piece for my dad a few days after it was baked, and it was still good. The secret to making this cake moist and chocolatey? Using espresso powder. Coffee adds depth to chocolate. It’s used more as an enhancer rather than as a flavor, so your cake will not taste like coffee. I used espresso powder so I didn’t have to make a pot; however, feel free to use instant coffee or regular liquid coffee. You can leave it out if you must, but you will be missing that extra layer of flavor.
The peanut butter frosting tasted like heaven. I’ve never had such a fluffy peanut butter frosting before! In fact, I didn’t need any cake, just a spoon. The key is to whip it in a stand mixer with the whisk attachment to incorporate all of that air. Of course don’t fret if all you have is a hand mixer. I’ve been using a hand mixer up until this summer. It may not be *as* fluffy, but I promise you won’t be disappointed either!
This Chocolate Peanut Butter Cup Texas Sheet Cake is so rich and sinful, you’ll need a glass of milk with it. I hate drinking milk straight-up, so I opt for coffee instead. That also means this cake is perfectly acceptable for breakfast
2 cups sugar
1 3/4 cups flour
3/4 cup cocoa powder
1 1/2 tsp baking soda
1 1/2 tsp baking powder
1 tsp salt
1 cup milk
1/2 cup vegetable oil
2 tsp vanilla
1 cup boiling water (use coffee if not using powdered coffee)
2 tsp espresso powder or instant coffee
Peanut Butter Frosting:
2 cups powdered sugar
1/2 cup unsalted butter, softened
Pinch of salt
1/2 cup peanut butter
2 Tbsp milk
1 1/2 cups chopped peanut butter cups
1. For the cake: Preheat oven to 350F. Grease a 13×9 pan and set aside.
2. In a large bowl, combine the sugar, flour, cocoa, baking soda, baking powder, and salt. Add the eggs, milk, oil, and vanilla. Beat on medium speed 2 minutes or until smooth. Dissolve the espresso powder or instant coffee in the boiling water. Stir the coffee into the batter. The batter will be really thin. Pour into the prepared pan. Bake 35-40 minutes or until a toothpick inserted into the center comes out clean (the top of the cake will be sticky to the touch). Cool cake completely.
3. For the frosting: In the bowl of a stand mixer with the whisk attachment (you can use a hand mixer instead), beat together on medium-high speed the sugar, butter, and salt until smooth and creamy, about 2-3 minutes. Add peanut butter and milk. Beat on high speed until light and fluffy, another 2-3 minutes. Spread on top of the cooled cake. Sprinkle peanut butter cups on top.
Sources: Cake adapted from Hershey’s Make It Chocolate; Frosting adapted from 125 Best Cupcake Recipes
Did anyone else see the new Batman movie this weekend? Didn’t you love it?? Also, the movie theater I went to super pumped up their security for the movie. Can’t say I blame them. It’s really unbelievable sometimes that people like that exist in this world.
GERMAN CHOCOLATE S’MORES GOOEY CAKE BARS
Source: Adapted from Picky Palate.
Please welcome my guest poster today, Katrina from Warm Vanilla Sugar. I have a growing list of recipes from her blog including Slow Cooker Apple Butter, Eggplant Marinara Flatbread, and it should come as no surprise that I wanted to attack her Chocolate Peanut Butter Pretzel Brownies right through my computer screen. The loaf she is sharing with you today is also a must – check it out!
One year ago: Brownie Fruit Pizza
Hi everyone! If you don’t know me already, I’m Katrina from Warm Vanilla Sugar . I’m a 20-something gal who runs marathons, likes all kinds of cookies and sweet things and who can often be seen cuddling a furry black kitty named Molly.
I’m so excited to have a chance to guest post on Spiffy Cookie today. This is my first guest post, so I wanted to make sure that I made something special that is light and tasty for summer. Trust me, you will fall in love with this moist piece of awesomeness.
This lemon blueberry loaf is one of my favorite quick breads, and it turns into a nice snack cake in no time. All you have to do is pour an easy glaze on top of the loaf when it’s finished and you’re golden. But let me tell you now that it’s addicting. This recipe should make 8-10 slices, but in my house we pretty much cut the loaf into quarters….there is a reason that I run marathons!
I know Spiffy Cookie likes a good dessert, so Erin, this one is for you!
Glazed Lemon Blueberry Loaf
Makes 1 loaf
Lightly adapted from The Comfort of Cooking .
1/3 cup melted butter
1 cup white sugar
3 tablespoons lemon juice
1 cup all purpose flour
1/2 cup whole wheat flour
1 teaspoon baking powder
1 teaspoon salt
1/2 cup milk
2 tablespoons grated lemon zest
1 1/4 cup fresh blueberries
2 tablespoons lemon juice
1/3 cup powdered sugar (or more, if needed, for thickening)
Preheat oven to 350 degrees. Spray one loaf pan with cooking spray. Cut a piece of parchment paper to fit the bottom of the pan, then spray it with a little additional spray.
In a mixing bowl, beat together butter, 1 cup of sugar, 3 tablespoons of lemon juice and eggs. Combine flour, baking powder and salt. Now, stir flour mixture into egg mixture alternately with milk. Beat in lemon zest. Gently stir blueberries into batter and then pour batter into your prepared pan.
Bake in preheated oven for about 50 minutes, or until a toothpick inserted into the center of the loaf comes out clean. (You may want to check at 45 minutes.) Cool bread in pan for 10 minutes.
Get your glaze ready by combining 2 tablespoons of lemon juice and 1/3 cup powdered sugar in a small bowl. Drizzle this over warm loaves and evenly distribute. Finish cooling in pan on wire rack.
Note: If you want to take the loaves out of your pan, remove from pan after 10 minutes of cooling and before drizzling with glaze.
Are any of you members of a gym? I am asking because even though I absolutely adore my gym (especially the group classes like Piyo and Spin), the fact that I have to call an entire month in advance if I want to freeze my account for a lower monthly rate is a bit much. Who starts planning everything they need to get done over a month before they go somewhere? Or maybe instead I should be wishing for a Lifetime Fitness near where I will be staying. Ugh, guess I’m going to be doing a lot of treadmill/outdoor running and DVD workouts.
But anyway… As I told you yesterday, I embarked on a journey through the land of Melt buttery spread for a week and this is the first of three recipes which I mentioned in the Melt Away Challenge post. It seems like I have a habit of swirling Nutella into banana-things, since it has been done before in a popular post of mine for Peanut Butter, Banana & Nutella Bars. But can you really blame me? It’s such a great addition. These cake bars can be eaten as a dessert, a snack or even breakfast if you ask me.
One year ago: Pepperoni Pizza Deviled Eggs
NUTELLA SWIRLED BANANA BREAD SNACK CAKE
Make 9 squares
1/3 cup loosely packed brown sugar
2 tsp vanilla extract
3 ripe bananas, mashed (about 1 1/2 cups)
1 cup whole wheat pastry flour
1 tsp baking powder
1/4 tsp salt
3 Tbsp unsalted butter, melted and cooled (I used Melt)
1/3 cup Nutella chocolate hazelnut spread
1/4 cup All-Bran cereal, optional
- Preheat oven to 350 degrees. Spray an 8×8 baking pan with non-stick spray.
- In a large bowl, whisk egg and brown sugar until smooth. Add in vanilla extract and mashed bananas, mixing until combined. Add in flour, baking powder, and salt, mixing until the batter comes together. Add in melted butter and mix until evenly distributed.
- Remove 1/2 cup of the batter and place in a small bowl. Add Nutella and blend until incorporated. Stir in the All-Bran cereal into the plain banana batter, if desired.
- Pour the plain batter into the baking pan. Drop Nutella-banana mixture on top by spoonfuls and swirl with a knife. Bake for 20 minutes, or until center is no longer jiggly and edges are golden. Allow to cool completely before removing from pan.
Source: Adapted from How Sweet It Is.
Did everyone have a good weekend? Stinks that it is over, but good thing we have a holiday in the middle of the week. Granted I will still be at work but I can pretend. In the meantime, prepare yourself with this festive shortcake! See more on my Culinary.net post today.
RED, WHITE & BERRY SHORTCAKES
Source: Everyday Food July/August 2012
One year ago: Mojito Fruit Dip
Ready for day two of my guest posting saviors? Please welcome Vicki from Wilde in the Kitchen! She became a master of homemade candy last year, and this year has been tackling a list of homemade items which you would normally buy at the grocery store – called the “Why Bother? Challenge”. It is really amazing how easy it is to make so many things we buy on a regular basis instead. She’s also a science nerd like me so be sure to check out her blog!
I’m thrilled to be doing my first ever guest post here on The Spiffy Cookie! I’m always so impressed with Erin’s posts and the fact that she puts up a new and delicious recipe every day of the week! I graduated with my phd a few years ago and I can totally relate to all of her posts about spending the weekend in the lab and explaining to your family that you are in school but you don’t take classes! I don’t know how she manages to post everyday, I was lucky if I had time to feed myself in grad school, not to mention feed the internets!
I decided to share this recipe with you today because of how it was received at work. I baked this cake over the weekend and cut a slice to photograph and then subsequently eat. On Monday I brought it in and set it in the lunchroom with a simple note “Tangerine pound cake”. Upon returning thirty minutes later, I found an empty cake platter with much of the icing scraped off too. Aww, I wanted some…
I just had to laugh. I work with many formed grad students and you never lose the grad student mentality of “free food is always welcome”. I’m sure Erin is also aware of this mantra. If you get an email mentioning free food, you better get there fast or it will be gone!
Tangerine Pound Cake
Luckily, you can make your own tangerine pound cake, although I wouldn’t be upset if there were a free one sitting in front of me right now! If you have access to tangerines, you should use their rind and juice. If you can’t find them at the store (like me) feel free to substitute orange peel and tangerine juice from the bottle.
2 cups all-purpose flour
1 tsp baking powder
1/2 tsp salt
1 2/3 cup sugar
6 tbsp butter, melted
6 ounces, less-fat cream cheese
1/4 canola oil
2 tbsp grated orange peel
1/2 tsp vanilla extract
1/4 cup heavy cream
1/4 cup tangerine juice
1/2 cup tangerine juice
1/4 tsp salt
1 1/4 cup powdered sugar
Preheat oven to 325 F. Coat a bundt pan with cooking spray.
In a medium bowl, whisk together flour, baking powder and salt. In a large bowl, beat together sugar, butter, cream cheese until fluffy. Add eggs, one at a time. Add oil, vanilla extract and orange peel.
Add 1/3 flour mixture to the sugar mixture. Add heavy cream. Add 1/3 more flour. Add tangerine juice. Add final amount of flour and beat until smooth. Pour cake batter into the bundt pan and smooth the top.
Bake cake for 1 hour and 10 minutes. Test cake with a toothpick, it should come out only with crumbs clinging. Remove from the oven and cool on a wire rack for 10 minutes. Remove pan and allow to cool completely right side up.
Prepare the glaze once the cake is cool. In a small saucepan, bring tangerine juice to a boil and cook until reduced by half. Remove from the heat and allow to cool slightly. Add salt and whisk to dissolve. Add powdered sugar and whisk until smooth. Pour over the cake and allow it to pool in the middle.
Please join me in welcoming Sharana from Living The Sweet Life! I think you will enjoy her. For starters she and I are both passionate about peanut butter. But she might take the cake because the last time I checked her blog there were scads of peanut butter posts in a row (all in celebration of national peanut butter month), including a peanut butter cinnamon raisin bread! Incredible. And she likes to have fun in the kitchen. For example, one time she even put sparklers on top of a brownie. Heck yes.
Today Sharana shares her vivacious spirit through a tasty coffee cake. And yes it also is made with peanut butter. I may need to form PBA – Peanut Butter-oholics Anonymous. Of course I wouldn’t just be a founder…
One year ago: Eggplant Parmesan
Excuse me while I pick myself off of the floor … I cannot believe I am getting the chance to guest post on The Spiffy Cookie!
Me? – are you sure?!?! Dinky novice little food blogger me?
ohhhmygawd ohhhmygawd – Woo-hooo!! Yippee!! Am I dreaming? <– that’s exactly how I felt when the cute and sassy Erin e-mailed me to let me know that I would be a part of a selection of Guest Posts on her blog. To say the least, I couldn’t believe it – and as I’m writing this- – I still can’t believe it.
Thank you Thank you Thank you Thank you Thank you Thank you Thank you Erin – - it’s such a pleasure.
But wait – where are my manners ….
Hellloooo Spiffy Cookie World, how are you good looking readers doing today? – I’m Living The Sweet Life, and as my name states – - I live a pretty sweet life. I’m entranced by all involving flour, sugar, butter and if you can fit it in there – - peanut butter.
If I’m not baking or cooking – I’m probably dreaming about food – - or reading about food – - or my favourite of all – - eating lol.
I’ve been reading The Spiffy Cookie for a while now, and each time – - Erin takes my taste buds to a whole new world. I adore her play on flavours, her commitment to decadence and it doesn’t hurt that she loves cookies and peanut butter – - probably as much as I do!
She’s cute, hilarious and honestly one of the most humble bloggers I’ve ever seen. This is a big deal that I get to talk to all of you today – - So I thank you for reading
The delicious aspects of life have always seem to delight me, whether it be bringing family together, sharing an intimate moment, celebrating life’s everyday miracles or just having a comforting dinner alone. I can’t help but believe we should all live sweet. love sweet and be sweet.
So sweethearts – - ready to get your oven hot?
Grab an apron, it’s about the get hot and Messy!!
Apples and Peanut butter – - pretty much health food if you ask me!
- Peanut butter….healthy! ( and SO CREAMY AND DELICIOUS AND *sigh* YUUUUMMM!).
So this cake, if you can convince yourself, is pretty much healthy lol. Okay, maybe not completely healthy … but at least we’re trying and if not, it sure makes for a fan-tab-ulous desert.
Just picture it – warm peanut butter cake, jeweled with slices of cinnamon sugar encrusted apples – - as the scent of baked goods prances all over your senses – - you know what, don’t just picture it – - take a bite
Apple Upside Down Peanut Butter Coffee Cake
2 Large Apples – 1 Red Delicious – 1 Golden Delicious
1/4 Cup + 3 Tbsp Butter – separated and at room temperature
1 Cup Brown Sugar
1 tsp Cinnamon
2 Large Eggs
1/4 Cup Peanut Butter
1/4 Cup Warm Water
1/4 Cup Chunky Apple Sauce ( you can also substitute any apples sauce)
1 tsp Vanilla
1 Cup Milk + 2 Tbsp Vinegar (not to worry if your milk curdles — you want this to happen )
2 Cups Flour
1 tsp Salt
1 tsp Baking Soda
Preheat your oven to 350 oc and lightly grease an 11 inch cake pan.
Carefully peel and slice your apples – set aside until ready to use.
In a small dish mix 1/4 cups of brown sugar with cinnamon – set aside.
Next, melt 3 Tbsp of your butter – and pour into your prepared cake pan.
Dust with your cinnamon sugar mixture.
Arrange your apple slices in your pan. Make it pretty – - you deserve pretty. Let everyone in the pan, get to know each other – - without them knowing, they’re about to create a master piece.
Now, sift your flour, salt and baking soda in a medium sized bowl.
Then, cream the rest of brown sugar with the rest of butter. Once combined, add your eggs. Next goes your peanut butter, warm water, apple sauce and vanilla.
Add your dry ingredients to the wet, alternating with your milk mixture.
Flour Mixture – Milk Mixture – Flour – Milk – Flour.
Ready to party? – over your apples with the cake batter.
Bake for 35 minutes and bask in the sweet smell that is about to fill your home.
Once finished, remove from oven and allow to cool for at least 15 minutes – - anything less, will result in cinnamon-sugar sticking to the roof of your mouth ( *ouch!!*).
Turn your pan out onto a clean surface – slice and enjoy.
I hope you like this little number – - it’s been fun spending some time with all of you. And Erin, thank you a million times over.
Today on The Spiffy Cookie, you get to meet Tara from Chip Chip Hooray, another fun-loving, peanut butter-obsessed food blogger like myself. Don’t know her already? Well you should! Just check out her s’mores explosion pie. I couldn’t believe it was the first pie she ever made – so scrumptious! And she also perfectly paired two of my favorite ingredients in her mini peanut butter cup cheesecakes. I’ve really enjoyed getting to knew her and having Tara guest post today is truly a treat!
I love that Tara used these pans. I have been eyeing them for months but always manage to talk myself out of purchasing them. However, after reading the post for this cake stuffed with my favorite girl scout cookies, tagalongs, I don’t think I will be able to resist any longer. You better believe this will be the first recipe I make once I get my hands on them!
Another fun fact about Tara: she also posts on Small Kitchen College, a website dedicated to providing cooking tips to college students and recent graduates. I wish that website was around when I was living off campus as an undergrad.
One year ago: Black Forest Stuffed Cupcakes
Brownie-Cookie Surprise Cake: My Take on the “Slutty Brownie”
When I volunteered to guest post for Erin, I wanted to make sure the recipe I made was something that could hold its own against the fantastic treats on her blog. I mean, have you seen these Reese’s peanut butter s’mores cookies?? Or her Fluffernutter blondies? Let’s not even get started on the peanut butter fudge brownie bricks. (Based on this, you’re probably thinking that the only reason I like Erin is because we both have an inordinate amount of peanut butter recipes pinned on Pinterest. You’d be wrong! We also share an affection for well-worn Chucks.)
I think most of us in the food blogosphere have heard about the slutty brownie by this point—how could the combination of brownie layer, Oreo filling, and cookie layer be any more enticing? And then I remembered a certain something hiding in the top of my pantry. These little pans, a gift from my sister for my last birthday:
What better way to re-create the slutty brownie than in its thoroughly promiscuous filled-layer-cake cousin? And, true to form, I couldn’t resist adding some peanut butter in the form of the crumbled-Tagalong filling. (Have I mentioned how glad I am that it’s Girl Scout cookie season??)
This cake is adorable, and the pans are hassle-free. I used some cooking spray, but the cake layers popped right out and cleanup was minimal. Cutting a slice out of this mini monster is totally impressive, and each bite packs a sweet punch of rich fudgy brownie, crunchy Tagalong cookie pieces, and classic chocolate chip cookie. Perfect for splitting with a sweetie (or roomie!)…or just for you if you’ve had one of those days. We all have ’em. This cake (and wine) is the answer.
BROWNIE COOKIE SURPRISE CAKE
For the brownie layer:
2 Tbsp unsalted butter, softened
2 oz unsweetened chocolate, chopped
3 Tbsp dark brown sugar
3 Tbsp granulated sugar
1 tsp vanilla extract
¼ cup whole wheat flour
¼ tsp baking powder
Pinch of salt
2 ½ Tbsp milk (I used skim)
1 large egg, lightly beaten
For the cookie layer:
2 Tbsp unsalted butter, softened
2 Tbsp dark brown sugar
1 Tbsp granulated sugar
2 tbsp beaten egg
½ tsp vanilla extract
3 tbsp whole wheat flour
3 Tbsp all-purpose flour
½ tsp baking soda
¼ tsp salt
¼ cup chocolate chips
For the filling:
2 Tagalong Girl Scout cookies, roughly chopped
3-4 Tbsp chocolate frosting (homemade, if you want—I used Duncan Hines. Don’t judge.)
Brownie recipe adapted from Dessert for Two
Cookie recipe adapted from Picky Palate
- Preheat oven to 350 degrees F. Lightly spray two mini cake pans with cooking spray and set aside.
- To make the brownie layer, start by microwaving chopped chocolate and softened butter in the a heatproof (and microwave-safe!) bowl, using 50 percent power for 30 seconds at a time. Stir with a fork between each heating to aid melting.
- When mixture is melted and smooth, stir in sugars and vanilla (batter will appear grainy). Set aside to cool.
- In another smaller bowl, whisk together flour, baking powder, and salt.
- Fold dry ingredients into wet ingredients, then add the egg and milk and continue stirring until fully combined.
- Pour into one greased pan until the pan is about 2/3 full, then set aside. (You will have extra batter—I baked mine in a mini loaf pan and wound up with a teeny single-serving brownie!)
- To make the cookie layer, cream butter and sugars in a small bowl until light and fluffy.
- Add egg and vanilla and continue to mix together.
- Add flours, baking soda, and salt to the wet ingredients and stir until completely combined. Fold in chocolate chips.
- Spoon into your other greased cake pan (all of the dough will be used. Don’t worry if it seems like the pan isn’t full enough—the cookie will puff up during baking).
- Place pans side by side on a 13×9 baking sheet. Bake cookie portion for about 12 minutes—a knife poked into the cookie cake will come out clean. Bake brownie portion for about 20 minutes, or until top is set and a knife inserted into the top of the cake comes out streak-free.
- Let cakes cool in pans for 20-25 minutes on a wire rack before inverting the pans to release the cakes. Then allow them to cool completely on the rack.
- While the cakes are cooling, stir together Tagalong pieces and chocolate frosting. Spoon mixture into the cavities in the top of both cooled cakes, and spread extra frosting on the rest of the exposed cake tops.
- Flip one cake on top of the other so the cavities come together and a small layer cake is formed (I chose to put the cookie layer on the bottom and the brownie layer on top, but it’s totally up to you).
- Garnish with another dollop of chocolate frosting and Tagalong piece (or frost the whole cake if you’re feeling really decadent). Slice and enjoy!
Thanks for letting me share my sweet tooth on your blog today, Erin. And I hope that you’ll all come visit me over at Chip Chip Hooray, too!